Moong Dal Idli & Dosa Batter Recipe

Step 1: To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice

Step 2: In a bowl soak the moong dal and the methi seeds together

Step 3: In another bowl, soak the rice

Step 4: Soak them for at least 6 hours or overnight

Step 5: Once soaked, you can grind them

Step 6: Into a mixer grinder, add the soaked moong dal and methi seeds

Step 7: Add little water at a time and grind to make a thick flowing batter

Step 8: Transfer the ground moong dal into a large bowl

Step 9: In the same mixer grinder, add the rice and add just little water at a time and make thick batter

Step 10: Transfer the rice into the same bowl as the moong dal

Step 11: Add the salt and stir well to combine

Step 12: Cover the bowl and ferment for 8 hours/ overnight

Step 13: Once fermented, give it a stir gently

Step 14: You can make idli the first day when batter is fresh with air pockets

Step 15: Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required

Step 16: Apart from making Idli and Dosa from the Moong dal Idli and Dosa batter, you can make Idli Upma, Uttapam, Paniyarams and so much more